Blueberry-Dijon Chicken Recipe

Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. —Susan Marshall, Colorado Spgs, Colorado

Directions

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.

In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.Yield: 4 servings.

Originally published as Blueberry-Dijon Chicken in Taste of Home
June/July 2012, p54

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"Holy smokes! This was awesome! It is one of the best recipes I have tried in a long time. The fact that it was simple and quick was an added bonus. I couldn't find plain raspberry vinegar at the store so I used the raspberry balsamic that I had on hand. I would do it exactly the same next time around, which I hope is soon."

"This recipe is really good, it is different, but good. I had company over when I made it and they said it was like something from a fancy place out to eat. The vinegar was a bit strong though and will be toning it down a bit the next time I make this dish."

"We loved it! My husband was skeptical about blueberries with chicken and ended up loving every bite. I made with cheese tortellinis and corn on the cob. We felt like we ate at a five star restaurant."